Antioxidant and Anti-Inflammatory Activities of Carrot Extracts according to Heating Temperature

This study examined the effects of heat treatment on the antioxidant and anti-inflammatory activities of carrot extracts.The total polyphenol and flavonoid contents of carrot extracts increased as the heating temperature increased, reaching 403.93 mg GAE/100 g and 53.14 mg CE/100 g, respectively, at 150°C.The IC 50 values for the DPPH and ABTS radical scavenging activities decreased as the heating temperature increased, reaching 4.51 mg/mL and 7.31 mg/mL, respectively, at 150°C.Heated carrot extracts showed no temperature-or concentration-dependent cytotoxicity.In lipopolysaccharide (LPS)-stimulated RAW 264.7 mouse macrophages, nitric oxide (NO) production decreased in a temperature-and concentration-dependent manner.In addition, heated carrot extracts reduced TNF-α, IL-1β, and IL-6 production in a concentration-dependent manner compared with the LPS-treated control group.Correlation analysis showed that the total polyphenol and flavonoid contents were associated with lower antioxidant IC 50 values and reduced NO production.These results suggest that heated carrot extracts have antioxidant and anti-inflammatory potential, supporting their potential as functional food ingredients.